John Myers
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Sous Vide Cooked Spicy Turkey Drumsticks
The perfect sous vide cooked spicy turkey drumsticks recipe with a picture and simple step-by-step instructions.
Turkey drumstick
- 4 piece Organic turkey legs fresh from the poultry farm in the neighborhood
- 2 piece Professional foil bag 20×30 cm
- 1 piece Vacuum sealer
Harissa paste
- 50 g Dried red chilli from our own cultivation
- 1 tsp Coarse sea salt
- 4 piece Freshly mashed garlic
- 4 piece Crushed cloves
- 1 tsp Freshly ground cumin seeds
- 1 tsp Freshly ground caraway seeds
- 1 tsp Smoked paprika chopped into small pieces
- 1 piece Pointed peppers chopped red
- 1 tsp Madeira wine
- 2 tsp Tomato paste
- 1 tsp Bio lemon zest
- 1 tsp Freshly squeezed lemon juice
- 1 Something Good olive oil to fill up
- 1 pinch Cayenne powder
- Chop off a piece of the lower bone from the turkey thighs (this way they fit better in my vacuum bag). Then pull the tendons that look out below with combination pliers. Who would want to chew on the many tendons that such a lower leg has!
- First of all: If you don’t have a gourmet thermalizer with a food thermometer at your disposal, you can also prepare the recipe in a large pot with water. Of course, the temperature must be maintained.
- When the tendons are pulled, carefully pull the skin down like a stocking, cut into the flesh and massage in the harissa paste.
- Pull the skin back over the club and fix it with a toothpick. Caution: Cut off the pointed ends of the toothpick, otherwise it will damage the vacuum bag. Then brush the whole leg again all around with the harissa paste.
- Vacuum the legs tightly and cook in a water bath at 65 degrees for 3.5 hours.
- Remove the bags, cut them open and remove the legs. Then brush the legs again thinly all over with olive oil mixed with a little harissa paste.
- Place the legs in a baking dish that has been heated in the electric oven and then grill them all around under the preheated grill until they are browned to taste.
- Harissa paste: Mix all ingredients into a paste, place in a glass and cover with olive oil. This paste is not just for this recipe. I always have them in my supply and give them away as gifts from the kitchen.
- The idea for this recipe comes from the former European grill champion Andreas Rummel. But I changed it to my liking. We had our favorite rice with it. A mint puffed rice with almond flake sauce. But that’s an extra recipe.
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